Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin

By Shan-hu Gao, Hang Liu, Lijun Sun, Junwei Cao, Jiachuan Yang, Mei Lu, Min Wang. 2021

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Abstract Starch-polyphenols complex with unique physicochemical and functional properties has gained research interests. As a method of physical modification, plasma treatment leads to smaller fragments of starch, which increases the possibility of binding with polyphenols. In this study, pregelatinized plasma-modified Tartary buckwheat starch (pre-TBS-P), as a new material, was combined with quercetin forming complexes (pre-TBS-P-Q). The rheological and thermal properties, and digestibility of pre-TBS-P-Q were investigated. Results show that quercetin complexation increased the consistency coefficient and decreased the flow behavior index. A more compact and stable structure after combining quercetin was observed using SEM and TGA. The results of XRD and FT-IR identified that quercetin was bound to starch through hydrogen bonds, forming the non-inclusive complex with higher crystallinity. Compared with pregelatinized Tartary buckwheat starch (pre-TBS), the digestion rate of both pre-TBS-P and pre-TBS-P-Q decreased. The velocity constant in the first-order digestion ranked as pre-TBS

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/53539f2f37587d9646701153d264749fdffb1fbc